RU2010112182A - METHOD FOR PREPARING BREAD - Google Patents
METHOD FOR PREPARING BREAD Download PDFInfo
- Publication number
- RU2010112182A RU2010112182A RU2010112182/13A RU2010112182A RU2010112182A RU 2010112182 A RU2010112182 A RU 2010112182A RU 2010112182/13 A RU2010112182/13 A RU 2010112182/13A RU 2010112182 A RU2010112182 A RU 2010112182A RU 2010112182 A RU2010112182 A RU 2010112182A
- Authority
- RU
- Russia
- Prior art keywords
- wheat flour
- flour
- kneading dough
- dough
- grade
- Prior art date
Links
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Способ приготовления хлеба, включающий замес теста из муки пшеничной первого или высшего сорта, прессованных дрожжей, соли поваренной пищевой и воды, его брожения, разделку, расстойку тестовых заготовок и их выпечку, отличающийся тем, что при замесе теста в него дополнительно вносят муку льняную необезжиренную из светлоокрашенных семян в количестве от 5 до 15% к массе муки пшеничной первого или высшего сорта. A method of making bread, including kneading dough from wheat flour of the first or higher grade, pressed yeast, table salt and water, fermenting it, cutting, proofing dough pieces and baking them, characterized in that when kneading dough, non-fat linseed flour is additionally added to it from light-colored seeds in an amount of from 5 to 15% by weight of wheat flour of the first or highest grade.
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2010112182/13A RU2436375C1 (en) | 2010-03-29 | 2010-03-29 | Bread preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2010112182/13A RU2436375C1 (en) | 2010-03-29 | 2010-03-29 | Bread preparation method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| RU2010112182A true RU2010112182A (en) | 2011-10-10 |
| RU2436375C1 RU2436375C1 (en) | 2011-12-20 |
Family
ID=44804618
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| RU2010112182/13A RU2436375C1 (en) | 2010-03-29 | 2010-03-29 | Bread preparation method |
Country Status (1)
| Country | Link |
|---|---|
| RU (1) | RU2436375C1 (en) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2628399C1 (en) * | 2016-06-08 | 2017-08-16 | Федеральное государственное автономное научное учреждение "Научно-исследовательский институт хлебопекарной промышленности" (ФГАНУ НИИХП) | Method for production of bakery products for nutrition of elderly people |
| RU2629293C1 (en) * | 2016-06-28 | 2017-08-28 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Саратовский государственный аграгный университет им. Н.И. Вавилова" | Method for manufacturing bakery products |
| RU2647900C1 (en) * | 2017-03-30 | 2018-03-21 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Волгоградский государственный технический университет" (ВолгГТУ) | Method of manufacture of bakery products of functional purpose |
| RU2658665C1 (en) * | 2017-06-30 | 2018-06-22 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Российский государственный аграрный университет - МСХА имени К.А. Тимирязева" (ФГБОУ ВО РГАУ - МСХА имени К.А. Тимирязева) | Bakery product “timlen” |
| RU2692908C1 (en) * | 2018-03-29 | 2019-06-28 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Воронежский государственный университет инженерных технологий" (ФГБОУ ВО "ВГУИТ") | Production method of achlorid bread sticks |
-
2010
- 2010-03-29 RU RU2010112182/13A patent/RU2436375C1/en not_active IP Right Cessation
Also Published As
| Publication number | Publication date |
|---|---|
| RU2436375C1 (en) | 2011-12-20 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| RU2013143758A (en) | METHOD FOR PRODUCING BREAD | |
| EA201300001A1 (en) | SUBSTITUTE OF RYE FLOUR | |
| PL2285225T3 (en) | Novel method for preparing ready-to-bake frozen doughs | |
| RU2010112182A (en) | METHOD FOR PREPARING BREAD | |
| RU2011131531A (en) | METHOD FOR PREPARING A CHILDREN'S BUN | |
| RU2008136264A (en) | METHOD FOR PREPARING BREAD | |
| UA66097U (en) | Composition of ingredients for making wheat bread | |
| UA74331U (en) | Method for making a biscuit | |
| RU2012142874A (en) | METHOD FOR PRODUCING LENTIL BREAD | |
| RU2013155116A (en) | METHOD FOR PRODUCING BAKERY PRODUCTS WITH COMPOSITE MIXTURES | |
| RU2012152523A (en) | METHOD FOR PRODUCING OTHER BAKERY PRODUCTS | |
| UA65091U (en) | Method for making bakery products | |
| RU2013144792A (en) | METHOD FOR PRODUCING BREAD | |
| RU2011131476A (en) | METHOD FOR PREPARING RAW Gingerbread from chickpeas | |
| RU2014125388A (en) | METHOD FOR PRODUCING RYE-WHEAT BREAD WITH ADDING FLOUR FROM PUMPKIN SEEDS | |
| RU2012147568A (en) | METHOD FOR PRODUCING WHEAT BREAD | |
| RU2011145377A (en) | METHOD FOR PREPARING BREAD (OPTIONS) | |
| RU2011149009A (en) | METHOD FOR PRODUCING BREAD | |
| RU2011130880A (en) | METHOD FOR IMPROVING THE QUALITY OF WHEAT-RYE BREAD | |
| RU2011131479A (en) | METHOD FOR PREPARING BREAD "NUTOVY" | |
| RU2013158619A (en) | METHOD FOR PRODUCING WHEAT BREAD | |
| UA61286U (en) | Method for making bread using sprouted wheat milk | |
| UA103424C2 (en) | Method for making the wheat-rye bread "sevastopolskyi" (sevastopol) | |
| UA42095U (en) | Method for making wheat bread of increased biological value | |
| RU2009125551A (en) | METHOD FOR PRODUCING BREAD |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| MM4A | The patent is invalid due to non-payment of fees |
Effective date: 20120330 |